Fresh Fig Tart Recipe

Thank you for sharing - Save for later

When figs are in season this is a must-make fruit dessert. This fresh fig tart with two fillings, sweet pastry-cream-based filling or frangipani filling whichever you prefer. This tart can be served on its own. An impressive summer dessert you can bring along to family and friends. A French fig tart is always an impressive presentation too.

I LOVE figs. Well, I love summer fruits but figs have a special place. What’s great about them is they can be paired and included in so many things.  For example, one of my favorite appetizers is baked figs with goat cheese and drizzles of honey. Also, I recently shared with you my Fig Cheesecake recipe as well as my Fresh Fig Jam recipe. And let’s not forget how amazing they go in salads. Have you tried adding figs to ice cream? YUM!!
Oh, I better stop…. but you get the idea that I’m pretty much obsessed with figs.

Why make this tart?

• This tart may look like a lot of work but in truth, it is very easy to make.
• The best part is you can make it ahead of time or make all the components ahead of time and then assemble it on the day of serving.
• There are two components to this tart.
  • Shortcrust pastry – The homemade recipe is easy to make especially with my step-by-step and video. But, if you are not up to it or are in a rush, then grab a store-bought ready-to-roll shortcrust pastry sheet.
  • The filling –below I have given you two filling recipes. The original was made with custard but some of you requested for frangipani so the filling so that’s below too!
    • custard base – Is as simple as combine all the ingredients in a bowl and take as little as 5 minutes to make.
    • Frangipani – made with almond meal, eggs, butter, and it takes just 5 minutes too.

Ingredients and substitutes

• Figs – I love to use soft but firm figs so they hold their shape with baked. That way you have a pretty-looking fresh fig tart.
• Starch – we are using all-purpose flour for the shortcrust pastry. Almond meal or almond flour for the tart. Almond meal or almond flour for the frangipani filling. For the custard you can use flour or cornstarch.
• Pastry tart – I love making my own rich shortcrust tart. But if you are short on time, you can also use store-bought sweet shortcrust pastry. Prebake it for 10 minutes just as I have done in the recipe below.
• Lemon juice and zest – No, don’t worry it does not alter the flavor and it does not make it sour. In fact, it helps cut the sweetness and brings out the flavor of the pastry cream so beautifully. Having said that I do often omit the zest.

Fresh fig tart recipe

Shortcrust pastry dough

• In a large mixing bowl of a stand mixer, with a paddle attachment, cream unsalted butter and sugar for just a minute until well combined. Add the vanilla, salt, and egg yolk. Next, add the flour mixture and combine well.
  Pro tip – Do not over cream as we do not want to add too much air into the dough.
• Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight.
  Pro tip – If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.

• Roll the chilled dough on a lightly dusted surface with flour to the size of a 9-inch tart pan with removable bottom.
• Pro tip – This dough is delicate so it must be well chilled before rolling. Alternatively, it is easier to roll it between parchment papers.
• Transfer the dough to the tart pan. Gently press the dough into the tart pan making sure to press down into the shape of the pan. Then, remove the excess dough and neaten the edges of the tart pan.
• Pro tip – I like to roll my rolling pin over the tart to cut off the excess around the edges. Then, neaten the edges by running your thumb along the edges.
• Place on a sheet pan and chill the crust in the fridge for 15 minutes up to 48 hours.
  Pro tip – If leaving for a long time, make sure to wrap in plastic so it does not dry out.

Bake

• Preheat the oven at 400°F / 200°C/ Gas Mark 6
  Pro tip – It is very essential that the oven is heated to the optimal temperature. Otherwise, the crust can shrink when baking.
• Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with a baking sheet. Then, fill the center with pie weights or baking beans (dry beans).
• Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes on a wire rack before adding the filling.
  Pro tip – This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
• Reduce oven temperature to 350°F/ 177°C/ Gas mark 4

Filing 1 – frangipani

• In a large bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs, one at a time, followed by the vanilla extract.
  Pro tip – Alternatively, you can add all ingredients to a stand mixer with the paddle attachment or food processor and combine well.

Filling 2 – Custard

• Wash and pat dry the figs, then cut into halves or quarters depending on the size.
• In a medium bowl, combine the eggs and sugar. Whisk thoroughly until light and fluffy. Next, add in the melted butter, flour, lemon juice, zest, vanilla extract. Then, add in the cream and a pinch of salt.

Bake the Fig Tart

• Pour filling into the partially-baked pastry only about 2/3 full leaving space for the figs.
• Arrange the cut fruit into the tart as best you can. As the batter cooks the figs will sink in further.
• Bake for about 40 to 45 minutes or until the top looks set. Brush the warm figs with honey for a shiny glaze.
  Pro tip – Place the pie on a baking tray  lined with a piece of parchment paper for easy cleanup in case of spillage. If the tart edges brown to quickly cover the edges with aluminum foil or a pie shield.
• Chill the pie for at least 3 hours, preferably overnight before serving.
  Pro tip – Cooling the tart will help the custard filling set and taste so much better.

More tarts with fruits

• Cream cheese nectarine tart
• Peach crumble pie
• Apricot Tart
• Blueberry Tart Recipe or Strawberry tart
• Apple tart or apple tarte tartin
• Classic apple pie or Apple crumble tart

Frequently asked questions

Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and  tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don’t forget to subscribe to my blog to receive new recipes by email.

Easy Fresh Fig Tart Recipe

Author: Veena Azmanov

Print Pin Rate

Share by Email Share on FB Save Grow Saved! Add to Favorite Saved!

Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 10 minutes mins

Coooking Temperature: 350°F/ 177°C/ Gas mark 4

Calories: 408kcal

Adjust Servings Here: 9 Servings

Description

When figs are in season this is a must-make fruit dessert. This fresh fig tart with a sweet cream-based filling or frangipani filling can be served on its own. An impressive summer dessert you can bring along to family and friends.

Video

Ingredients 

1x2x3x

Makes one 9-inch Tart

Shorcrust Pastry

• ▢ 1 ½ cup (190 g) All-purpose flour
• ▢ 4 oz (113 g) Butter (unsalted, room temperature)
• ▢ ¼ cup (30 g) Powdered sugar
• ▢ ⅙ tsp Salt
• ▢ 1 Egg yolk (large)
• ▢ 1 tsp Vanilla extract
• ▢ ½ tsp Lemon juice (optional )

Filling 1 – frangipani Filling

• ▢ 4 tbsp Unsalted butter
• ▢ ½ cup Sugar
• ▢ 1 cup Almond meal
• ▢ 2 tbsp All-purpose flour
• ▢ 2 large Eggs
• ▢ 1 tsp Lemon juice
• ▢ ⅙ tsp Salt
• ▢ 1 tsp Vanilla extract

Filling 2 – Custard filling

• ▢ 2 Eggs (large)
• ▢ 4 tbsp Butter, unsalted
• ▢ 3 tbsp All-purpose Flour
• ▢ ¼ cup (50 g) Sugar
• ▢ ¼ cup (60 ml) Whipping cream
• ▢ 1 tsp Lemon juice
• ▢ ½ tsp Lemon zest (optional)
• ▢ ⅛ tsp Salt
• ▢ 1 tsp Vanilla extract
• ▢ 1 lb (4509 g) Fresh figs (approx 8 to 10)

For the glaze

• ▢ 1 tbsp Honey

Cook ModePrevent your screen from going dark

Follow Veena Azmanov on Pinterest

Instructions

Shortcrust pastry dough

• In a bowl of a stand mixer, with a paddle attachment, cream butter and sugar for just a minute until well combined. Add the vanilla, salt and egg yolk. Next, add the flour and combine well.

  Pro tip – Do not overcream as we do not want to add too much air into the dough.
• Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours until firm to roll. I prefer to chill overnight

  Pro tip – If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
• Roll the dough between two pieces of parchment paper dusted with flour to the size of a 9-inch tart pan.

  Pro tip – This dough is delicate so it is easier to roll it between parchment papers.
• Transfer the dough to the tart pan. Gently press the dough into the tart pan making sure to press down into the shape of the pan. Remove the excess dough and neaten the edges of the tart pan.

  Pro tip – I like to roll my rolling pin over the tart to cut off the excess around the edges. Then neaten the edges by running your thumb along the edges.
• Chill the crust in the fridge for 15 minutes up to 48 hours.

  Pro tip – If leaving for a long time make sure to wrap in plastic so it does not dry out.
• Preheat the oven at 400°F / 200°C/ Gas Mark 6

  Pro tip – It is very essential that the oven is heated to the optimal temperature. Otherwise, the crust can shrink when baking.
• Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with baking sheet. Then, fill the center with pie weights or baking beans (dry beans).
• Bake for 15 minutes. Remove the pie weights and parchment paper. Cool for 5 minutes before adding the filling.

  Pro tip – This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
• Reduce oven temperature to 350°F/ 177°C/ Gas mark 4

Filling 1 – Frangipani

• In a large bowl, cream the butter and sugar, then add the almond meal, flour, and salt. Add eggs, one at a time, followed by the vanilla extract.

  Pro tip – Alternatively, you can add all ingredients to a stand mixer with the paddle attachment or food processor and combine well.

Filling – Custard

• Wash and pat dry the figs then cut into halves or quarters depending on the size.
• In a bowl, combine the eggs and sugar. Whisk thoroughly until light and fluffy. Next, add in the melted butter, flour, lemon juice, zest, vanilla extract. Then, add in the cream and a pinch of salt.

Bake the Fig Tart

• Pour filling into the partially-baked pastry only about 2/3 full leaving space for the figs.
• Arrange the cut fruit into the tart as best you can. As the batter cooks the figs will sink in further.
• Bake for about 40 to 45 minutes or until the top looks set. Brush the warm figs with honey for a shiny glaze.

  Pro tip – Place the pie on a baking tray for easy cleanup in case of spillage. If the tart edges brown to quickly cover the edges with aluminum foil or a pie shield
• Chill the pie for at least 3 hours, preferably overnight before serving.

  Pro tip – Cooling the tart will help the custard filling set and taste so much better.

Recipe Notes & Tips

• For homemade pastry keep the pastry chilled at all times. The chilled pastry will roll beautifully and will not shrink during baking.
• The shortcrust pastry should be rolled thin so you have enough space for filling. Thick pastry when cut, is like a thick biscuit with very little filling.
• Rich shortcrust pastry is best rolled between two sheets of parchment paper especially when you are new to pastry making.
• Do not skip pre-baking the tart. Prebaking the shell ensures the pastry is partially cooked before you add the delicate filling to the tart. The result is a crisp beautiful crust.
• Also, avoid cutting the fruit ahead of time – this will prevent any oxidization, as well as prevent the fruit from releasing too much juice ahead of time. Use fruits as soon as they are cut.
• Cover the edges of the tart if it starts to brown too much. You can use a pie shield or aluminum foil over the edges.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 408– kcalCarbohydrates: 46.8– gProtein: 5.9– gFat: 22.6– gSaturated Fat: 13.6– gPolyunsaturated Fat: 8.3– gMonounsaturated Fat: 0– gTrans Fat: 0.7– gCholesterol: 127– mgSodium: 146– mgPotassium: 0– mgFiber: 2.5– gSugar: 25.5– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Add to CollectionGo to Collections

Thank you for sharing - Save for later